Baked Chicken and Vegetables
This is a great winter dish to toss together in a short amount of time. If you are looking for something different, but not complicated - consider using your Bundt pan for this rotisserie chicken. If you need to purchase one, this is the one that I used for these recipes.
You only need a few items in addition to get this dish started.
1 Whole Chicken
2 Russet potatoes
3 carrots
1 lemon, cleaned and quartered
1 garlic clove, crushed
3 Tablespoons Olive Oil (divided)
1 teaspoon thyme
salt/pepper
Start by peeling and cutting up your potatoes and carrots into 1 inch cubes. Place them in a bowl and add your crushed garlic clove on top. Continue with 2 tablespoons of olive oil, salt/pepper, and 1 teaspoon dried thyme. Stir until well coated.
Separately, unwrap your chicken and discard all packaging. Add salt/pepper to the inside of the body cavity along with your lemon (cut up into chunks).
To assemble, line your Bundt pan with foil making sure to cover the hole opening well. Pour your vegetable mixture in the pan and place your chicken body on top (placing the opening of the carcass over the round center of the pan). Your chicken should be sitting upright on the pan.
Bake at 425 degrees for 55 minutes, or until chicken temperature reaches 165 degrees.
After cooking, remove the chicken from the pan and let it rest on a cutting board for ten minutes. Slice up your chicken and add your vegetables! Enjoy.
Make this amazing Chicken meal tonight! Watch the video below for more clarification.
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